Ting ya Mabele with Pilchard Stew

King Korn
Fred Basson

Iam so bad at taking fruits in my everyday diet and always wish to have it in any form. Just that I will not spend time to include fruits. Instead I crave for breakfasts like upma, idli, dosa etc. As long as portion control is in check. But I don’t. That’s another story about my consistency and discipline in my eating habit. I wish I change it, it’s high time. Recently I wanted to use up my rolled oats I have at home and also wanted to give it a try for smoothies. Should start replacing my high carb breakfasts with such smoothies. Let me see how it goes. This year my eating habit has been very bad with so much inconsistency as well as not balanced meal. I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.

I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.
— Carla Hall, author

8 Servings


30 min




Pilchard Stew


  1. To make Ting; Mix King Korn Mabele Meal with 1 ½ cups warm water and place in a plastic bowl. Cover with shrink wrap and place in a warm area to ferment for about 3 days.
  2. Bring water to a boil in a large saucepan, add salt.
  3. Mix the remaining maize meal with the fermented Mabele and whisk well making sure there are no lumps.
  4. Gradually add the mixture to the boiling water whilst stirring constantly. Keep stirring for a few minutes until it begins to thicken slightly.
  5. Cover and simmer on a low heat for 20 minutes. Stirring occasionally. Remove from pot and cool slightly.
  6. For the Pilchard stew; heat oil and fry onions and peppers until soft. Flake the pilchards with sauce, add to pan with mixed herbs, salt and pepper. Cook for 10 minutes.

Cook's Tip

  1. Make the starter in bulk, so that it is ready for your breakfast porridge or ting. Keep starter in the fridge so that it does not go sour especially in summer. In winter place in a warm area i.e. next to the window.
King Korn
Written by

Fred Basson


Not real person